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How to Make Homemade Pasta in easiest way

    How to Make Homemade Pasta in easiest way

    How to Make Homemade Pasta in easiest way: When making pasta by hand, you will need to use a rolling pin to achieve the same result that a pasta maker would. The next step is to use a knife to separate the noodles. Getting the pasta as thin as you would with a machine would require a little more muscle and care, but it is certainly possible.

    Though it’s true that homemade pasta takes time to prepare, that shouldn’t stop you from trying. Pasta can be made in advance by making the dough one day and then refrigerating it overnight or freezing it till the next day. Pasta dough shouldn’t be kept in the fridge for more than a day. The dough will turn a funny color if you don’t.

    Pasta can be frozen if it won’t be used within a day. Wrap a ball of pasta dough tightly in plastic wrap to store in the freezer. Then, place it in an airtight zip-top bag (no oil required). Simply take the pasta out of the freezer the morning before you want to cook it. Later that afternoon, it can be rolled out and cut to your specifications.

    The sliced noodles are also suitable for freezing. When I have a craving for carbs, I always cook a large quantity of handmade pasta and store the leftovers in the freezer. Homemade noodle dishes may be prepared quickly during the week because they can be cooked from frozen without having to thaw.

    Tips for Making Homemade Pasta

    Don’t freak out if some of the eggs get into the flour while you’re mixing. Just use your hand to put some more flour up to the gap and keep mixing. A bench scraper is also helpful because it may be used to swiftly collect a large amount of debris.

    If you have one, don’t forget to use it. The gluten in the dough needs time to relax before you roll it out, which is why resting the dough is so crucial. Rolling out pasta by hand is very different from using a pasta machine.

    At any point while making the pasta that it becomes sticky, add extra flour, one teaspoon at a time. You should sprinkle flour on the counter top at regular intervals as you roll it out. Pasta dough should be dusted liberally with flour before being flattened out, folded, and cut into shapes.

    Stop rolling and rest the dough for 5-10 minutes (to allow the gluten to relax) if it “snaps back” as you work with it. Then, give it another roll. Prepare frozen noodle dishes by: You can use frozen noodles without even thawing them first.

    You shouldn’t let them thaw while you finish making the remainder of the dinner. Condensation and ice crystal formation inside the bag is a common occurrence. If you do that, the noodles will get gummy as they thaw and stick together.

    Recipe of Make Homemade Pasta

    • PREP TIME – 45 mins
    • COOK TIME – 5 mins
    • RESTING TIME – 60 mins
    • TOTAL TIME – 110 mins
    • SERVINGS – 8 servings

    Ingredients require for Home made Pasta

    • 2 3/4 cups (350g) all-purpose flour, plus more for dusting and rolling
    • 4 large eggs
    • 1 egg yolk
    • 3 teaspoons olive oil
    • 1/2 teaspoon salt

    Recipe of Make Homemade Pasta

    1. Mix the dough:

    Make a mound of flour on the table or counter. Dig a deep hole in the middle, a bowl’s depth, to hold the eggs and olive oil. Put the eggs in the well together with the yolk, olive oil, and salt. The eggs and oil should be mixed together with a fork.
     
    Keep whisking, but now incorporate the flour by sifting in little amounts through the holes in the well. Slowly and carefully whisk the mixture so that no eggs escape into the flour. Don’t freak out if some of the egg mixture escapes into the flour while you’re mixing.
     
    Add more flour to the area where it has broken through (using your hand or a bench scraper) and keep mixing. Carry on in this manner until the dough begins to bind and the eggs are fully mixed. There will be wet, chunky spots in the dough, and dry, smooth spots as well.
     
    And there will still be a lot of flour in the mixture. Not a problem. Knead the dough some more by hand or with a bench scraper. Using my bench scraper, I collect the wet, crumbly dough and incorporate it into the rest of the dough.

    2. Knead the dough:

    When the dough is cohesive but still has some scraggly bits, shape it into a ball and knead it for 10 minutes. After some initial roughness, the dough should tighten and smooth out as you knead it.
     
    Sprinkle some extra flour on the work surface if the dough is too sticky to handle. Add a little water by the teaspoonful if the dough is too dry. You can adjust the consistency by adding water or flour a teaspoon at a time. The final product should be dough that is smooth as a baby’s bottom, soft and elastic.

    3. Leave the dough wrapped in plastic for an hour on the counter:

    After an hour, you can either move on to the next stage, store the dough in the fridge for up to 24 hours, or freeze it.

    4. Roll out the pasta:

    After the dough has rested, roll it into a thick log and divide it into six pieces. Don’t rewrap everything until you’ve taken out one piece. (If you have a limited amount of workspace, you can divide the dough in half again.) Flour your work surface and roll out the dough into a long strip using the pin.
     
    After each pass with the rolling pin, raise the dough, dust the surface again, and flip it over. After finishing, your dough should look like a long, skinny strip. It needs to be just thicker than a sheet of paper, but sturdy enough to be lifted off the kitchen table.

    6. Cut the stack into strips:

    Cut the stack in half lengthwise, then cut each half into two. The strips can be as narrow as linguini or as wide as fettuccine, depending on your taste. However, strive to maintain a uniform width throughout. If you don’t, your noodles will finish cooking at different times.

    7. Dry the noodles:

    You can spread the noodles out on a table, kitchen island, or even a chair back. Set them aside for about 15 minutes to dry.

    8. Repeat with the rest of the dough:

    You can’t stop making pasta until all the dough has been rolled out and cut.

    9. Use or freeze the noodles

    The noodles will be dry yet still malleable. You can eat them right now or save them in the freezer for later. The noodles should be loosely bundled into several little bundles before being frozen. It’s good to merely collect the noodles together; there’s no need to squeeze them.
     
    The nests of noodles should be frozen after being arranged on a floured baking sheet. Once the nests have been frozen, they can be stored in a large zipper bag until they are needed. The shelf life of frozen noodles is 9 months.

    10. Cook the noodles:

    The water should be salted and brought to a boil. Pasta, whether fresh or frozen, should be added and cooked for about four to five minutes, or until al dente (check a noodle after three minutes). Use the sauce you enjoy most.  
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